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Season 5lbs of brisket with salt and cut into chunks.
Boil 10 guajillo chiles (stemmed), 4 chile morita (stemmed), 1 roma tomato, 6 garlic cloves, and 1 medium onion in a pot of water for 5-10 minutes until chiles are soft.
Strain the boiled ingredients and blend them together with 2 tbsp apple cider vinegar, 1 tsp cumin, 1 tbsp salt, 2 tsp oregano, 5 whole cloves, 1 bay leaf, and 2 tsp black pepper. Save the water from boiling.
In a pot, add 1 cup of vegetable oil and the chile paste.
Add the brisket meat to the pot.
Add enough of the saved chile water to cover the meat. If more liquid is needed, use beef/chicken stock or water.
Boil for 3-4 hours until the meat is fork tender.